6 ounces white chocolate, chopped
1 (15-ounce) can pumpkin purée
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/8 teaspoon ground nutmeg
1 cup heavy cream
Heat chocolate in a medium heatproof bowl in a microwave on high 30 seconds. Stir, then heat 15 seconds more. Repeat until chocolate is melted and smooth.
Mix pumpkin, vanilla, cinnamon, salt, and nutmeg in another medium heatproof bowl. Heat in microwave on high until warm to the touch, about 1 minute.
Add a large spoonful of pumpkin mixture to chocolate and whisk to combine. Add one-third of remaining pumpkin mixture to chocolate and whisk to combine. Repeat two more times until pumpkin mixture is incorporated and smooth. Strain through a fine-mesh sieve into a large bowl—mixture should be cool to the touch; if it’s still warm, let sit 5 minutes.
Add mixture to whipped cream dispenser with 1/4 cream. Charge with 1 N20 charger shake and serve.
200 ml Fish stock
200 ml heavy cream
0.25 pieces Fennel
20 g Butter
10 ml Dry white wine
20 g Wheat flour
10 ml Vermouth
1 g Salt
1 g Pepper
5 ml Lemon juice
Heat the butter, cut the fennel into small pieces and sweat lightly. Deglaze with fish stock, add heavy cream and bring to boil. Stir the wheat flour and white wine together until smooth and then mix with the boiling liquid using an egg whisk. Leave to boil gently for a few minutes and season with the spices, lemon juice, and vermouth. Pass the mixture through the iSi funnel & sieve directly into the dispenser. Screw on 1 n20 cream charger and shake vigorously.
1/2 cup (1 stick) unsalted butter, cut into 1″ pieces, plus more, room temperature, for pan
3/4 cup plus 2 tablespoons sugar, divided, plus more for pan
10 ounces semisweet or bittersweet chocolate (61%-72% cacao), coarsely chopped
2 tablespoons vegetable oil
6 large eggs
2 tablespoons natural unsweetened cocoa powder
1 teaspoon vanilla extract
3/4 teaspoon kosher salt
1 cup heavy cream
1/2 cup mascarpone
3 tablespoons powdered sugar
Preheat oven to 350°F. Lightly butter springform pan and dust with sugar, tapping out any excess.
Combine chocolate, oil, and 1/2 cup butter in a large heatproof bowl. Set over a saucepan of simmering water and heat, stirring often, until melted. Remove bowl from saucepan.
Separate 4 eggs, placing whites and yolks in separate medium bowls. Add cocoa powder, vanilla, salt, 1/4 cup sugar, and remaining 2 eggs to bowl with yolks and whisk until mixture is smooth. Gradually whisk yolk mixture into chocolate mixture, blending well.
Using an electric mixer on high speed, beat egg whites until frothy. With mixer running, gradually beat in 1/2 cup sugar; beat until firm peaks form.
Gently fold egg whites into chocolate mixture in 2 additions, folding just until incorporated between additions. Scrape batter into prepared pan; smooth top and sprinkle with remaining 2 tablespoons sugar.
Bake until top is puffed and starting to crack and cake is pulling away from edge of pan, 35-45 minutes. Transfer to a wire rack and let cake cool completely in pan (cake will collapse in the center and crack further as it cools).
For whipped cream:
Add heavy cream, mascarpone and powdered sugar to whipped cream dispenser. Charge with 1 N20 cream charger and put on top of cake.
1.5 cups olive oil
1 Tbsp. crushed Ginger
Put the ginger with olive oil into the dispenser. Screw on 1 cream charger, shake vigorously 5 times, and allow to rest for 15 minutes. Afterwards quickly vent the dispenser by pressing the lever. Unscrew the head and pour.
2 pounds rhubarb, trimmed, sliced 1″ thick
1 cup sugar
1/2 cup red wine
1 vanilla bean, split lengthwise
Biscuits and assembly:
1 cup cake flour
4 teaspoons baking powder
1 tablespoon sugar
1 1/2 teaspoons kosher salt
1 cup all-purpose flour plus more for work surface
3 cups chilled heavy cream, divided
1/4 cup (1/2 stick) unsalted butter, melted
For roasted rhubarb:
Preheat oven to 350°F. Combine rhubarb, sugar, and wine in a medium baking dish or ovenproof skillet. Scrape in seeds from vanilla bean; add bean and toss to combine.
Roast until rhubarb is very tender and juices are syrupy, 30-40 minutes, depending on thickness of stalks. Let cool. Discard vanilla bean.
For biscuits and assembly:
Preheat oven to 375°F. Whisk cake flour, baking powder, sugar, salt, and 1 cup all-purpose flour in a medium bowl to combine. Add 1 1/2 cups cream; gently mix just until dough holds together.
Transfer dough to a lightly floured surface and form into a 9×6″ rectangle about 1″ thick. Cut dough in half lengthwise, then cut crosswise 3 times to form 8 rectangular biscuits.
Arrange biscuits on a parchment paper- lined baking sheet, spacing 1″ apart. Brush tops and sides of biscuits with butter. Bake until golden brown, 18-20 minutes. Transfer to a wire rack; let cool (biscuits can be served warm or at room temperature).
Beat remaining 1 1/2 cups cream in a medium bowl until soft peaks form. Split biscuits and brush cut sides with remaining melted butter. Fill biscuits with roasted rhubarb and serve with whipped cream.
1/4 cup sugar
2 tablespoons powdered sugar
2 tablespoons cornstarch
1 tablespoon plus 1 teaspoon instant espresso powder
2 cups whole milk
1 cup bittersweet or semisweet chocolate chips
1 tablespoon unsalted butter
1 1/2 teaspoons vanilla extract
1/2 cup chilled heavy whipping cream
Whisk 1/4 cup sugar, cornstarch, and 1 tablespoon instant espresso powder in heavy medium saucepan to blend. Gradually whisk in milk. Whisk over medium heat until mixture boils and thickens, 3 to 4 minutes. Remove from heat. Whisk in chocolate chips, butter, and vanilla extract until smooth. Divide mixture among 6 small ramekins or glasses. Cover and chill pudding until cold, about 2 hours.
Using a 1 pint whipped cream dispenser add cream, powdered sugar and 1 teaspoon espresso powder. Charge with 1 N20 charger shake and serve on pudding.
2 cups heavy whipping cream
1 cup finely grated high quality parmesan (about 3 ounces)
Heat 1 cup cream in a medium pot over medium until just beginning to simmer. Reduce heat to medium-low and whisk in 1/4 cup cheese and cook, whisking, until smooth, about 1 minute. Transfer to a medium bowl and chill until very cold, about 45 minutes (do not freeze).
Place Cream in a whipped cream dispenser and charge with 1 N20 charger. Shake and serve on pasta, veggies or salad.
2 bunches green garlic (about 1 pound)
4 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
2 cups shelled fresh peas (from about 2 pounds pods) or frozen peas, thawed
1/3 cup heavy cream
Cut dark-green tops from green garlic and slice crosswise 1/2″ thick; slice bulbs and pale-green stalks crosswise 1/4″ thick.
Heat 2 tablespoons oil in a large saucepan over medium heat. Add bulbs and stalks, season with salt and pepper, and cook, stirring often, until beginning to soften, 8–10 minutes. Add tops and cook, stirring often, until soft, about 3 minutes.
Add 4 cups water to saucepan and bring to a boil. Add peas, reduce heat, and simmer gently until peas are bright green and tender, about 5 minutes.
Let cool slightly, then purée soup in a blender with remaining 2 tablespoons oil, adding water to thin if needed, until smooth. Strain soup through a fine-mesh sieve into a clean saucepan, pressing on solids; season with salt and pepper. Reheat briefly (to preserve color) before serving.
Add cream, salt and pepper to a whipped cream dispenser shake and serve soup with a swirl of whipped cream.
4 garlic cloves, smashed
1/2 cup heavy cream
1/2 teaspoon freshly ground pepper, plus more
3 tablespoons olive oil
2 tablespoons fresh lemon juice
Combine garlic and cream in a small bowl. Season with salt and 1/2 teaspoon pepper. Cover and chill 1 hour. Strain the infused cream into whipped cream dispenser and add the oil and lemon juice. Add N20 charger shake and serve.
1 1/2 cups sour cream
1/2 cup evaporated skim milk
1 Tbsp dehydrated salad dressing mix
Combine all ingredients in cream whipper. Shake vigorously 30 seconds. Dispense 1 N20 charger, shake again. Serve immediately.
½ cup of chipotle peppers in adobo sauce, diced
½ cup heavy cream
1 cup cream cheese
Juice of one lime
Saute diced chipotle peppers with sauce in olive oil and puree with cream cheese in blender or food processor. Next, pass through a fine sieve and whisk in heavy cream. The mixture should have a creamy consistency. Add the lime juice and mix lightly. Pour into A 1 pint whipped cream dispenser, screw in two ultra purewhip cream chargers and shake vigorously after each charge.
1/4 – 1/2 cup of Heintz 57 sauce (or to taste)
1/2 cup heavy cream
1 cup cream cheese
add the Heintz 57 with cream cheese in blender or food processor. Next, whisk in heavy cream. The mixture should have a creamy consistency. Pour into a 1 pint whipped cream dispenser, screw in two ultra purewhip cream chargers and shake vigorously after each charge.
Ingredients for sauce
1 clove of garlic
¼ cup toasted pine nuts
1 cup packed parsley leaves
½ cup packed basil leaves
½ cup thyme leaves
¼ cup olive oil
½ cup whole milk
½ cup heavy cream
½ cup grated Parmesan
In a food processor, chop the garlic and pine nuts. Add parsley, basil and thyme and when combined, slowly add the olive oil while the food processor is running. Add salt and pepper to taste and set aside.
Meanwhile, in a saucepan, heat milk and cream. Bring mixture to a slight boil, lower the heat and blend in the cheese until well incorporated. Let sauce cool before adding the pesto and combining well. Pour into a 1 pint whip cream dispenser and screw in a Ultra Purewhip cream charger and shake vigorously — then refrigerate.
Serve with pasta, vegetables or cooked poultry. Note: you can easily use any different type of herbs you would like in this recipe.
150 gr white chocolate, finely chopped
250 ml heavy cream
100 ml milk
In a microwave-safe bowl, warm cream and milk until hot but not boiling. Add chopped white chocolate and stir to melt. If needed, heat mixture for a few additional seconds in the microwave until all the chocolate is melted. Pour into a 1 pint whipped cream dispenser and chill for at least 2 hours. Screw on one N20 cream charger and shake vigorously before serving.
1 pint regular whipping cream
2 tablespoons powdered sugar
1 teaspoon Vanilla
2 teaspoon fresh lemon juice
1 tablespoon finely grated lemon peel for garnish
Combine the whipping cream, sugar, and fresh lemon juice toa 1 pint whipped cream dispenser. Charge with 1 N20 charger. shake and serve. Garnish with lemon peels.
Ingredients for 1 pint whip cream dispenser:
1 cup whole milk
1/2 cup of Velvetta
1/2 cup white cheddar
3 drops roast beef extract
Heat milk to a bare simmer. Add Velveeta and cheddar. Stir until melted. Strain. Cool. Pour into a 1 pint whip cream dispenser. Charge with 3 cream chargers. Shake 3 to 5 times. Test consistency. Serve on your own Philly sandwich inspired burger!
1 red bell pepper, seeded and diced
1 cup (8 ounces) cream cheese, room temperature
1/4 cup mascarpone
1 tablespoon olive oil
lemon juice to taste
garlic powder to taste
salt and black pepper to taste
Sautée bell peppers in olive oil until softened. Transfer peppers to a food processor or blender. Add cream cheese and mascarpone and purée until smooth. Season to taste with lemon juice, garlic powder, salt, and black pepper. Strain mixture through a fine mesh sieve and pour into a 1 pint whip cream dispenser. Screw on one N2O cream charger and shake vigorously. Chill for at least 2 hours before serving. This taste delicious on burgers, with pita bread, chips and dip etc…
2 shallots, peeled and sliced
2 cups white wine
½ cup champagne vinegar
¼ cup grapeseed oil
¼ cup meyer lemon extra virgin olive oil
1 teaspoon sea salt
1 teaspoon Tabasco
¼ cup water
1. Put the first three ingredients into a saucepan on medium-high heat and reduce to down to ½ a cup. Set aside and allow to cool.
2. Place the rest of the ingredients into a blender along with the white wine shallot reduction and puree until smooth. Check the seasoning, you may need to add more salt and Tabasco depending on the size of the avocados.
3. Place the mixture into an ISI whip cream dispenser and apply two charges of CO2. Allow to rest for 30 minutes and then turn the canister over and carefully press the button allowing the hollandaise to emerge.
2 x sheet(s) of gelatin
350 g coconut milk
150 g banana(s)
200 g cherries, pitted and quartered
800 ml cherry juice
100 ml water
Cherry Coconut Smoothie:
Chop up the bananas and puree in a blender, together with the cherries, 250 g coconut milk, water and 500 ml cherry juice, until smooth. Set the mixture aside.
Soften the gelatin in cold water. Heat up 100 ml cherry juice and dissolve the well-squeezed gelatin within. Mix 100 ml coconut milk with the remaining cherry juice and stir in the dissolved gelatin. Allow the mixture to cool. Pour into a 0.5 L iSi Whipper, screw on 1 iSi cream charger and shake vigorously. Refrigerate for at least 6 hours.
80 g yogurt
1 g salt
1 g pepper
5 ml olive oil
50 g leek
300 g vegetable stock
80 g potatoes
2 x handful of chopped herbs (such as parsley or basil)
1 x lemon(s)
Sweat the leek (sliced) and carrots (peeled and diced) in olive oil and deglaze with vegetable stock. When the potato is soft, let the soup cool. Squeeze in 1/2 of a lemon, add the zest and the rest of the ingredients to the cold soup, puree until smooth and season to taste. Pass through the iSi funnel & sieve directly into the 0.5 L whipper. Screw on 1 cream charger and shake vigorously. Refrigerate for 1-2 hours.